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If we look at history of farm to fork development and what influences development, we can see that there are many factors. Three main factors are: space planning by local and national authorities, retail chains and seeds legislation. Other factors are also storage development, farm development (machinery), conditions for conventional farming vs organic farming and other. We can also see that defined names connected to food in history of farm to fork development stayed the same, but food products are now totaly different, explained by examples: consumers, restaurants, ice cream, bread, pig meat, marketing (sugar, fat, carbohydrates),catalogs, fertilizers, pesticides, labeling, food producers, fair price, compromising health with additives for storage, sponsorship, schools (example Japan), good looking food, no food waste and other.
Looking for solutions based on identified problems in history of farm to fork development. Disscussing if The EU Farm to Fork Strategy goals make sense https://ec.europa.eu/food/horizontal-topics/farm-fork-strategy_en Taking what does and doesn`t work from The Oxford Real Farming Conference https://orfc.org.uk/programme/ and Eat4Earth https://www.eat4earth.org/